SardinianItalian
Pane Frattau
by Chef in Camicia · 306K subscribers on YouTube
A traditional Sardinian dish made with sheets of pane carasau (or thicker pane guttiau) softened in broth, layered with tomato sauce and pecorino cheese, and topped with a poached egg. This recipe uses pane guttiau for extra flavor and texture, with a meat broth instead of the traditional sheep broth.
- Difficulty
- medium
Ingredients
10 items- 3 pcsPane GuttiauThicker than pane carasau; can substitute with pane carasau or other thin flatbreads
- 300 gTomato PulpCan substitute with crushed peeled tomatoes
- 1 pcsOnionCan substitute with garlic, shallot, or a combination
- PecorinoGrated; to taste; can use any grating cheese
- 1 pcsEggVery fresh for poaching; cook 4 minutes for runny yolk
- BasilFresh; add at end to avoid bitterness; can substitute with oregano
- Olive OilExtra virgin olive oil, for cooking and finishing
- SaltTo taste
- Black PepperFreshly ground, to taste
- Meat BrothCan use vegetable broth for vegetarian version
Method
- Heat the meat broth (or vegetable broth for a vegetarian version) in a pot.
- Prepare the tomato sauce: finely chop the onion. Heat a drizzle of olive oil in a pan and sauté the onion until soft. Add the tomato pulp, a pinch of salt, and cook for about 20 minutes.
- Meanwhile, prepare the poached egg: place a sheet of plastic wrap over a small bowl, brush with oil, and crack the egg into it. Gather the edges to form a pouch and tie it securely.
- Once the water boils, gently drop the pouch into the water and cook for exactly 4 minutes for a runny yolk.
- When the sauce is ready, turn off the heat and stir in fresh basil leaves (add them at the end to prevent bitterness).
- Take a sheet of pane guttiau and dip it into the hot broth for about 10 seconds, then lift and drain well.
- Place the first sheet on a serving plate. Spread a generous layer of tomato sauce over it and sprinkle with pecorino cheese.
- Repeat the dipping and layering process for the second sheet (and a third if desired). She prefers two layers with extra sauce and cheese.
- After 4 minutes, remove the egg from the water, unwrap, and place it on top of the layered bread.
- Finish with a drizzle of olive oil, freshly ground black pepper, and fresh basil leaves.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
